Flounder Stuffed With Shrimp Recipes

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

FLOUNDER STUFFED WITH SHRIMP

Steps:

• Preheat oven to 300.
• Mix shrimp, egg, and 1/4 cup milk.
• Melt butter skillet.
• Saute chives for 1 minute.
• Add flour and cook until bubbly.
• Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half.
• Fill pocket with shrimp mixture; close with toothpicks.
• Pour remaining milk and sherry over fish. Sprinkle with seasonings.
• Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.

SHRIMP STUFFED FLOUNDER

Steps:

• 1. Preheat oven to 350
• 2. Spray baking pan with oil. Lay two of the fillets in the pan. Sprinkle with salt and pepper.
• 3. Mix all the stuffing ingredients together. Divide and place on top of the fish.
• 4. Split the remaining 2 fillets in half LENGTHWISE. Using 2 pieces, wrap them on the sides of the stuffing.
• 5. Sprinkle with salt and pepper and paprika. Dot with butter.
• 6. Bake for 20-25 minutes, internal temp of the stuffing should be 165.
• 7. Serve with fresh lemon wedges.

STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque.
• Remove to a large bowl.
• Add the bread crumbs and cheese and stir to combine.
• Place the flounder on a work surface.
• Evenly divide the shrimp mixture among the fillets, spreading almost to the edge.
• Roll the fillets from a short end to enclose the filling.
• Secure with wooden picks.
• Place the rolls in a 13" x 9" baking dish.
• Pour the wine into the dish.
• Sprinkle with the parsley.
• Bake for 15 minutes, or until the fish flakes easily.

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT

Steps:

• Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
• Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
• Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

STUFFED FLOUNDER WITH SHRIMP CREAM SAUCE

Steps:

• 1. Saute shallots and garlic in margarine. when shallots look glossy they are done. Spoon in bowl. Add crab, bread crumbs, 1/8 cup sour cream, 1 T. fresh parsley, salt and pepper, and mustard. Combine thoroughly. Spoon mixture on fillets and roll up end to end. Spray casserole dish with cooking spray. Place fillets seam side down in dish. pour water and 1/4 cup cooking wine over fish. Add 1 T. lemon juice. Sprinkle with paprika. Bake at 350 degrees for 20-25 minutes. While baking make cream sauce.
• 2. Cream sauce: In small saucepan, put sour cream and 1/4 cup cooking wine. Stir in salad shrimp. Heat thoroughly. When serving the fillets, pour over the top of fillets and sprinkle with fresh parsley. Serve with rice.